CULINARY THUMBNAIL
Here are three characteristics of this state's cuisine:
- expert beef preparation because of
its arid-inland ranching
- great seafood in towns along its
coast
- much processed food and articles
made of wheat flour instead of cornmeal because of its proximity to the USA
TRADITIONAL DISHES TO LOOK FOR
- Puchero or Cocido (mostly in north)-- beef
cooked with garbanzos, sweetcorn, string beans, squash, carrots, potato and cabbage
- Chivichangas
-- tacos made with a wheat-flour tortilla wrapped over meat (chivichanga
de res), beans (chivichanga de frijoles) or cheese (chivichanga de queso), and fried in
oil
- Machaca con Verdura
-- dried beef macerated and seasoned with onion, tomato and green chili
SEAFOOD
- Camarones a la Parrilla
-- shrimp in their shells, prepared on a grill and served with ample of
garlic sauce
TRADITIONAL ALCOHOLIC DRINKS
- Bacanora --
whisky from fermented sap of the mezcalero maguey
- Tesgüino --
made from corn (maize), traditionally cooked in an earthenware pot, then put into another
earthenware kettle with local brown sugar (piloncillo) and water, and allowed to
ferment for 8-10 days.
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Information on this page based on
material presented in Gastronomía: Atlas cultural de México,
1988, an extensive and well illustrated work by various authors, published by the
Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in
Mexico City.
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